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Serrano C, Lamas B, Oliveira MC, Duarte MP. Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery-Temperature Stability, pH, and Biocapacity. Foods 2024; 13:2450. [PMID: 39123641 PMCID: PMC11312276 DOI: 10.3390/foods13152450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 07/22/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024] Open
Abstract
This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products.
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Affiliation(s)
- Carmo Serrano
- Instituto Nacional de Investigação Agrária e Veterinária (INIAV, I.P.), Av. da República, 2780-157 Oeiras, Portugal
- Associated Laboratory TERRA, LEAF–Linking Landscape, Environment, Agriculture and Food–Research Center, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Beatriz Lamas
- The Mechanical Engineering and Resource Sustainability Center (MEtRICs), Chemistry Department, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal; (B.L.); (M.P.D.)
| | - M. Conceição Oliveira
- Centro de Química Estrutural, Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal;
| | - Maria Paula Duarte
- The Mechanical Engineering and Resource Sustainability Center (MEtRICs), Chemistry Department, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal; (B.L.); (M.P.D.)
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Baptista E, Liberal Â, Cardoso RVC, Fernandes Â, Dias MI, Pires TC, Calhelha RC, García PA, Ferreira IC, Barreira JC. Chemical and Bioactive Properties of Red Rice with Potential Pharmaceutical Use. Molecules 2024; 29:2265. [PMID: 38792127 PMCID: PMC11123668 DOI: 10.3390/molecules29102265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/03/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
Red rice has been proposed as a super-food. Accordingly, the nutritional properties (AOAC), as well as its chemical composition, including sugars (HPLC-RI), organic acids (UFLC-PDA), tocopherols (HPLD-FD), and phenolic compounds (LC-DAD-ESI/MSn), together with the main bioactive properties (antioxidant, cytotoxic, antiproliferative, and antibacterial activities), were evaluated to access its nutritional benefits and health improvement potential. The most abundant macronutrients found were carbohydrates (87.2 g/100 g dw), proceeded by proteins (9.1 g/100 g dw), fat (2.6 g/100 g dw), and ash (1.1 g/100 g dw). Sucrose and raffinose were the only detected sugars, with sucrose presenting the maximum concentration (0.74 g/100 g dw). MUFAs and PUFAs were the predominant fatty acids (40.7% and 31%, respectively). Among the two detected tocopherol isoforms, γ-tocopherol (0.67 mg/100 g dw) predominated over α-tocopherol. The phenolic compounds profile, majorly composed of flavan-3-ols, should be associated with the detected bioactivities, which may provide biological benefits to human health beyond the primary nutritional effect. Overall, the bioactive potential of red rice was comprehensively accessed.
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Affiliation(s)
- Eugénia Baptista
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Departamento de Ciencias Farmacéuticas, Facultad de Farmacia, Instituto de Investigación Biomédica de Salamanca-Centro de Investigación de Enfermedades Tropicales de la Universidad de Salamanca (CIETUS-IBSAL), University of Salamanca, 37007 Salamanca, Spain;
| | - Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rossana V. C. Cardoso
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Departamento de Ciencias Farmacéuticas, Facultad de Farmacia, Instituto de Investigación Biomédica de Salamanca-Centro de Investigación de Enfermedades Tropicales de la Universidad de Salamanca (CIETUS-IBSAL), University of Salamanca, 37007 Salamanca, Spain;
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C.S.P. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C. Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Pablo A. García
- Departamento de Ciencias Farmacéuticas, Facultad de Farmacia, Instituto de Investigación Biomédica de Salamanca-Centro de Investigación de Enfermedades Tropicales de la Universidad de Salamanca (CIETUS-IBSAL), University of Salamanca, 37007 Salamanca, Spain;
| | - Isabel C.F.R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - João C.M. Barreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Serrano C, Oliveira MC, Lopes VR, Soares A, Molina AK, Paschoalinotto BH, Pires TCSP, Serra O, Barata AM. Chemical Profile and Biological Activities of Brassica rapa and Brassica napus Ex Situ Collection from Portugal. Foods 2024; 13:1164. [PMID: 38672837 PMCID: PMC11049378 DOI: 10.3390/foods13081164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 04/04/2024] [Accepted: 04/06/2024] [Indexed: 04/28/2024] Open
Abstract
This study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The antioxidant and antimicrobial activities were determined by using relevant assays. The chemical profiles showed that glucosamine, gluconasturtiin, and neoglucobrassin were the most abundant GLS in the extracts from the turnip accessions. Minor forms of GLS include gluconapoleiferin, glucobrassicanapin, glucoerucin, glucobrassin, and 4-hydroxyglucobrassin. Both species exhibited strong antioxidant activity, attributed to glucosinolates and phenolic compounds. The methanol extracts of Brassica rapa accessions were assessed against a panel of five Gram-negative bacteria (Enterobacter cloacae, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica subsp. enterica serovar, and Yersinia enterocolitica) and three Gram-positive bacteria (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus). The extracts exhibited activity against S. enterica and S. aureus, and two showed inhibitory activity against E. coli and Y. enterocolitica. This study provides valuable insights into the chemical composition and biological properties of Brassica rapa and Brassica napus collections in Portugal. The selected accessions can constitute potential sources of natural antioxidants and bioactive compounds, which can be used in breeding programs and improving human health and to promote healthy food systems.
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Affiliation(s)
- Carmo Serrano
- Instituto Nacional de Investigação Agrária e Veterinária (INIAV, I.P.), Av. da República, 2780-157 Oeiras, Portugal;
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Associated Laboratory TERRA, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - M. Conceição Oliveira
- Centro de Química Estrutural, Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal;
| | - V. R. Lopes
- Banco Português de Germoplasma Vegetal (BPGV), Agrária e Veterinária, Quinta de S. José, S. Pedro de Merelim, 4700-859 Braga, Portugal; (V.R.L.); (O.S.); (A.M.B.)
| | - Andreia Soares
- Instituto Nacional de Investigação Agrária e Veterinária (INIAV, I.P.), Av. da República, 2780-157 Oeiras, Portugal;
| | - Adriana K. Molina
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.K.M.); (T.C.S.P.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Beatriz H. Paschoalinotto
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.K.M.); (T.C.S.P.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C. S. P. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.K.M.); (T.C.S.P.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Octávio Serra
- Banco Português de Germoplasma Vegetal (BPGV), Agrária e Veterinária, Quinta de S. José, S. Pedro de Merelim, 4700-859 Braga, Portugal; (V.R.L.); (O.S.); (A.M.B.)
| | - Ana M. Barata
- Banco Português de Germoplasma Vegetal (BPGV), Agrária e Veterinária, Quinta de S. José, S. Pedro de Merelim, 4700-859 Braga, Portugal; (V.R.L.); (O.S.); (A.M.B.)
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Altuntas S, Korukluoglu M. Biological activity of optimized phenolic extracts of quince (Cydonia oblonga Miller) parts before and after simulated in vitro gastrointestinal digestion. Food Chem 2024; 437:137846. [PMID: 37924760 DOI: 10.1016/j.foodchem.2023.137846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 11/06/2023]
Abstract
In this study, the phenolic extracts of Eşme quince parts (pulp, peel, seed, juice, and leaf) were obtained under optimized extraction conditions. Then, the total phenolic content (TPC), the quantities of main phenolic compounds, antioxidant, and antimicrobial activity and the change in bioactivity properties (TPC, antioxidant capacity, and antimicrobial activity on the same sixteen microorganisms) after in vitro digestion of each quince part were evaluated. The order of TPC and antioxidant activity was determined as leaf > peel > juice > pulp > seed. After in vitro gastrointestinal digestion, a decrease was observed for the TPC (average 5-fold reduction) and antioxidant activity (more than 2.5-fold reduction) in all quince parts except quince seed than their extract forms. The quince leaf extract exhibited the highest antibacterial activity. Overall, this study exhibited that the quince leaf was considered a promising, cheap, and natural source for nutritional or pharmaceutical applications with biological activity properties.
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Affiliation(s)
- Seda Altuntas
- Bursa Technical University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 16330 Bursa, Turkey.
| | - Mihriban Korukluoglu
- Bursa Uludağ University, Faculty of Agriculture, Department of Food Engineering, 16059 Bursa, Turkey
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Altemimi AB, Al‐haliem SM, Alkanan ZT, Mohammed MJ, Hesarinejad MA, Najm MAA, Bouymajane A, Cacciola F, Abedelmaksoud TG. Exploring the phenolic profile, antibacterial, and antioxidant properties of walnut leaves ( Juglans regia L.). Food Sci Nutr 2023; 11:6845-6853. [PMID: 37970415 PMCID: PMC10630819 DOI: 10.1002/fsn3.3554] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 11/17/2023] Open
Abstract
The aim of this study was to identify phenolic compounds in walnut leaves from northern Iraq and evaluate their ability to act as antibacterial and antioxidant agents. Phenolic compounds were determined by reversed-phase HPLC. Antibacterial activity was tested against various bacteria. Antioxidant properties were evaluated by various assays, including reducing power and DPPH radical scavenging activity. The HPLC profiles of walnut leaf fractions revealed quercetin, hydroquinone, 4-hydroxybenzoic acid, and caffeic acid in three fractions. The inhibitory activity of DPPH was determined as 47.66, 32.41, and 51.90 μg/mL for fractions I, II, and III, respectively. For ferric reducing power activity, fraction II > fraction III > fraction I and the FRAP activity was observed as 64.43, 73.19, and 68.18 μg/mL for fractions I, II, and III, respectively. All extracted fractions had antibacterial properties against all bacterial strains tested. Observations showed that fraction I was able to produce similar zones of inhibition as streptomycin in most cases. These results suggest that the fractions of this plant extract are plausible natural antioxidants that could be used as prime candidates for the synthesis of antioxidant drugs that can be used for the treatment of many oxidative stress-related diseases.
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Affiliation(s)
- Ammar B. Altemimi
- Department of Food Science, College of AgricultureUniversity of BasrahBasrahIraq
| | - Siba Mouid Al‐haliem
- Department of Dental Basic Sciences, College of DentistryUniversity of MosulMosulIraq
| | - Zina T. Alkanan
- Department of Food Science, College of AgricultureUniversity of BasrahBasrahIraq
| | - Muthanna J. Mohammed
- Department of Biology, College of Education for Pure SciencesUniversity of MosulMosulIraq
| | | | - Mazin A. A. Najm
- Pharmaceutical chemistry department, College of PharmacyAl‐Ayen UniversityThi‐QarIraq
| | - Aziz Bouymajane
- Team of Microbiology and Health, Laboratory of Chemistry‐Biology Applied to the Environment, Faculty of SciencesMoulay Ismail UniversityMeknesMorocco
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging SciencesUniversity of MessinaMessinaItaly
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Ueda JM, Griebler KR, Finimundy TC, Rodrigues DB, Veríssimo L, Pires TCSP, Gonçalves J, Fernandes IP, Pereira E, Barros L, Heleno SA, Calhelha RC. Polyphenol Composition by HPLC-DAD-(ESI-)MS/MS and Bioactivities of Extracts from Grape Agri-Food Wastes. Molecules 2023; 28:7368. [PMID: 37959787 PMCID: PMC10649058 DOI: 10.3390/molecules28217368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/24/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
BACKGROUND Grape agri-food wastes, such as skin, seeds, and other discarded by-products, contain phytochemical compounds that offer potential health benefits. METHODS This study aimed to investigate the polyphenol composition and bioactivities of different extracts obtained from grape marc and seeds, with the goal of exploring their potential for application as natural food additives. RESULTS Regardless of the extraction method used (dynamic maceration, ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE)), all extracts exhibited relatively high concentrations of phenolic compounds. The chemical characterization of the extracts revealed the presence of specific compounds and chemical groups associated with each extraction methodology. Moreover, the extracts displayed satisfactory antioxidant activities, especially in inhibiting lipoperoxidation as assessed by the TBARS assay. Additionally, the extracts demonstrated effective inhibition against different strains of bacteria and fungi known as food contaminants. Taken together, these findings indicate that those extracts have the potential to be tested as natural antioxidants and preservatives with sustainable origins in food and beverage systems. Among the extraction methods evaluated, traditional maceration and UAE provided extracts with the highest antioxidant and antimicrobial activities. CONCLUSIONS Our results suggest the opportunity to explore grape marc and seeds discarded by the winery industry in Portugal as natural sources of bioactive compounds, which could be employed as functional food ingredients or technological additives. The valorization of grape biowastes offers a promising strategy to reduce waste and harness their potential health benefits.
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Affiliation(s)
- Jonata M. Ueda
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (J.M.U.); (K.R.G.); (T.C.F.); (D.B.R.); (L.V.); (T.C.S.P.P.); (E.P.); (L.B.); (R.C.C.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Alameda Santa Apolónia, 5300-253 Bragança, Portugal
| | - Karoline Ribeiro Griebler
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (J.M.U.); (K.R.G.); (T.C.F.); (D.B.R.); (L.V.); (T.C.S.P.P.); (E.P.); (L.B.); (R.C.C.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Alameda Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tiane C. Finimundy
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (J.M.U.); (K.R.G.); (T.C.F.); (D.B.R.); (L.V.); (T.C.S.P.P.); (E.P.); (L.B.); (R.C.C.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Alameda Santa Apolónia, 5300-253 Bragança, Portugal
| | - Daniele B. Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (J.M.U.); (K.R.G.); (T.C.F.); (D.B.R.); (L.V.); (T.C.S.P.P.); (E.P.); (L.B.); (R.C.C.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Alameda Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lavínia Veríssimo
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (J.M.U.); (K.R.G.); (T.C.F.); (D.B.R.); (L.V.); (T.C.S.P.P.); (E.P.); (L.B.); (R.C.C.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Alameda Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C. S. P. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (J.M.U.); (K.R.G.); (T.C.F.); (D.B.R.); (L.V.); (T.C.S.P.P.); (E.P.); (L.B.); (R.C.C.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Alameda Santa Apolónia, 5300-253 Bragança, Portugal
| | - João Gonçalves
- Tree Flowers Solution, Lda, Edificio Brigantia Ecopark, Av. Cidade de Léon, 5300-358 Bragança, Portugal; (J.G.); (I.P.F.)
| | - Isabel P. Fernandes
- Tree Flowers Solution, Lda, Edificio Brigantia Ecopark, Av. Cidade de Léon, 5300-358 Bragança, Portugal; (J.G.); (I.P.F.)
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (J.M.U.); (K.R.G.); (T.C.F.); (D.B.R.); (L.V.); (T.C.S.P.P.); (E.P.); (L.B.); (R.C.C.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Alameda Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (J.M.U.); (K.R.G.); (T.C.F.); (D.B.R.); (L.V.); (T.C.S.P.P.); (E.P.); (L.B.); (R.C.C.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Alameda Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandrina A. Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (J.M.U.); (K.R.G.); (T.C.F.); (D.B.R.); (L.V.); (T.C.S.P.P.); (E.P.); (L.B.); (R.C.C.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Alameda Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C. Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (J.M.U.); (K.R.G.); (T.C.F.); (D.B.R.); (L.V.); (T.C.S.P.P.); (E.P.); (L.B.); (R.C.C.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Alameda Santa Apolónia, 5300-253 Bragança, Portugal
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7
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Mehrabkhani M, Movahhed T, Arefnezhad M, Hamedi S, Faramarzian F. Antimicrobial effect of hydro-alcoholic extract of apple with and without zinc oxide nanoparticles on Streptococcus Mutans. Eur J Transl Myol 2023; 33:11623. [PMID: 37753783 PMCID: PMC10811637 DOI: 10.4081/ejtm.2023.11623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Accepted: 08/10/2023] [Indexed: 09/28/2023] Open
Abstract
This study aimed to evaluate the antimicrobial effect of hydro-alcoholic extract of apple (Malus domestica Borkh. Vs.golab, with and without ZnO nanoparticles) on Streptococcus Mutans bacterium compared to 0.2% Chlorhexidine, Persica and suspension of ZnO nanoparticles. Study samples were examined in the groups of apple hydro-alcoholic extract with and without addition of ZnO nanoparticles, a positive control group (Chlorhexidine 0.2%, Persica and suspension of ZnO nanoparticles), and a negative control group (distilled water). In this experiment, a concentration of 500 PPM of ZnO nanoparticles with a diameter of 0.4 nm was used. Agar diffusion method was used to determine the Minimum Inhibitory Concentration (MIC) of apple hydro-alcoholic extract with and without adding ZnO nanoparticles. The concentrations used were 200, 100, 50 and 25 mg/ml. ANOVA statistical test was used to compare the average in the study groups. According to our results, hydro-alcoholic extract of apples alone had no effect on the target bacteria in any of the concentrations. In the group of apple hydro-alcoholic extract with ZnO nanoparticles, the mean inhibition zone was 13 mm at a concentration of 25 mg/ml. 0.2% Chlorhexidine, Persica and suspension of ZnO nanoparticles was observed with the mean inhibition zone of 20 mm, 16 mm and 15 mm, respectively. Hydro-alcoholic extract of apple with addition of ZnO nanoparticles in concentration of 25mg/ml, had growth inhibitory effect on Streptococcus Mutans, but it was not remarkably efficient in comparison with Chlorhexidine.
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Affiliation(s)
- Maryam Mehrabkhani
- Department of Pediatric Dentistry, School of Dentistry, Mashhad University of Medical Sciences, Mashhad.
| | - Taraneh Movahhed
- Department of Pediatric Dentistry, School of Dentistry, Mashhad University of Medical Sciences, Mashhad.
| | - Mohsen Arefnezhad
- Kashmar School of Nursing, Mashhad University of Medical Sciences, Mashhad.
| | - Shokouhsadat Hamedi
- Department of Clinical Persian Pharmacy, School of Persian and Complementary Medicine, Mashhad University of Medical Sciences, Mashhad.
| | - Farnaz Faramarzian
- Department of Endodontics, School of Dentistry, Zahedan University of Medical Sciences, Zahedan.
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8
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Santos CF, Andrade SM, Mil-Homens D, Montemor MF, Alves MM. Antibacterial Activity of ZnO Nanoparticles in a Staphylococcus- aureus-Infected Galleria mellonella Model Is Tuned by Different Apple-Derived Phytocargos. J Funct Biomater 2023; 14:463. [PMID: 37754877 PMCID: PMC10532052 DOI: 10.3390/jfb14090463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/24/2023] [Accepted: 09/03/2023] [Indexed: 09/28/2023] Open
Abstract
This research investigates pH changes during the green synthesis of ZnO nanoparticles (NPs) and emphasises its importance in their physicochemical, antibacterial, and biological properties. Varying the synthesis pH from 8 to 12 using "Bravo de Esmolfe" apple extracts neither affected the morphology nor crystallinity of ZnO but impacted NP phytochemical loads. This difference is because alkaline hydrolysis of phytochemicals occurred with increasing pH, resulting in BE-ZnO with distinct phytocargos. To determine the toxicity of BE-ZnO NPs, Galleria mellonella was used as an alternative to non-rodent models. These assays showed no adverse effects on larvae up to a concentration of 200 mg/kg and that NPs excess was relieved by faeces and silk fibres. This was evaluated by utilising fluorescence-lifetime imaging microscopy (FLIM) to track NPs' intrinsic fluorescence. The antibacterial efficacy against Staphylococcus aureus was higher for BE-ZnO12 than for BE-ZnO8; however, a different trend was attained in an in vivo infection model. This result may be related to NPs' residence in larvae haemocytes, modulated by their phytocargos. This research demonstrates, for the first time, the potential of green synthesis to modulate the biosafety and antibacterial activity of NPs in an advanced G. mellonella infection model. These findings support future strategies to overcome antimicrobial resistance by utilizing distinct phytocargos to modulate NPs' action over time.
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Affiliation(s)
- Catarina F. Santos
- EST Setúbal, CDP2T, Instituto Politécnico de Setúbal, Campus IPS, 2910-761 Setúbal, Portugal
- Centro de Química Estrutural (CQE), Departamento de Engenharia Química (DEQ), Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal; (S.M.A.); (M.F.M.)
| | - Suzana M. Andrade
- Centro de Química Estrutural (CQE), Departamento de Engenharia Química (DEQ), Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal; (S.M.A.); (M.F.M.)
- Departamento de Engenharia Química (DEQ), Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
| | - Dalila Mil-Homens
- iBB-Institute for Bioengineering and Biosciences, i4HB-Institute for Health and Bioeconomy, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal;
- Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
| | - M. Fátima Montemor
- Centro de Química Estrutural (CQE), Departamento de Engenharia Química (DEQ), Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal; (S.M.A.); (M.F.M.)
- Departamento de Engenharia Química (DEQ), Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
| | - Marta M. Alves
- Centro de Química Estrutural (CQE), Departamento de Engenharia Química (DEQ), Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal; (S.M.A.); (M.F.M.)
- Departamento de Engenharia Química (DEQ), Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
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9
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Farinha D, Faustino H, Nunes C, Sales H, Pontes R, Nunes J. Bioactive Compounds of Portuguese Fruits with PDO and PGI. Foods 2023; 12:2994. [PMID: 37627993 PMCID: PMC10453760 DOI: 10.3390/foods12162994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/25/2023] [Accepted: 08/02/2023] [Indexed: 08/27/2023] Open
Abstract
The European Union has established two designations, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), to guarantee the authenticity of products with valued specificities associated with the regions where they are produced. The valorization of these products, particularly fruits, not only preserves their natural origins but also promotes the cultivalion of specific regional fruit varieties. This contributes to the preservation of biodiversity and the development of innovative bio-based products in the regions of production. In recent years, substantial efforts have been made to characterize PDO and PGI fruits, particularly in relation to the presence of bioactive compounds with antioxidant and antimicrobial properties. Portugal, with its diverse range of climates and geographical characteristics, is home to numerous fruits with unique flavors, textures, and appearances, many of which are now recognized with PDO or PGI seals. This review compiles data from the production of Portuguese fruits with PDO designations, such as the 'Maça Bravo de Esmolfe' (apple) and 'Pera Rocha do Oeste' (pear), and PGI designations, such as 'Citrinos do Algarve' (citrus)and 'Cereja da Cova da Beira' (cherry), and summarizes studies focusing on the bioactive compounds present in these fruits. The presence of bioactive compounds is a significant aspect of nutritious food, associated with health benefits that consumers are increasingly aware of and value.
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Affiliation(s)
| | | | - Catarina Nunes
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Oliveira do Hospital, Rua Nossa Senhora da Conceição nº 2, 3405-155 Coimbra, Portugal; (D.F.); (H.F.); (H.S.); (R.P.); (J.N.)
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10
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Vega EN, García-Herrera P, Ciudad-Mulero M, Dias MI, Matallana-González MC, Cámara M, Tardío J, Molina M, Pinela J, C S P Pires T, Barros L, Fernández-Ruiz V, Morales P. Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties. Food Chem 2023; 414:135669. [PMID: 36821927 DOI: 10.1016/j.foodchem.2023.135669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 01/02/2023] [Accepted: 02/08/2023] [Indexed: 02/19/2023]
Abstract
Wild edible fruits, neglected by the development of commercial agriculture, have recently aroused as a good source of natural colorants and bioactive compounds. These novel uses could cover the recent demand for healthier foods with functional properties. Prunus avium, Fragaria vesca and Vaccinium myrtillus wild fruits were characterized by individual anthocyanin profile and color CIELAB parameters, as well as phenolic fraction. In addition, some bioactivities were evaluated. In P. avium cyanidin-O-deoxyhexosyl-pentoside was the representative anthocyanin, in F. vesca pelargonidin-3-O-glucoside and in V. myrtillus delphinidin-O-hexoside. The three wild edible fruits showed interesting antioxidant activity especially in OxHLIA assays. V. myrtillus was the fruit with the best results for the bacterial growth inhibition, while F. vesca with better fungal growth inhibition. These results evidenced the richness of these wild fruits in bioactive compounds and pigments with antioxidant capacity, therefore, their potential use as natural colorants for healthier food products design.
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Affiliation(s)
- Erika N Vega
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Patricia García-Herrera
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
| | - María Ciudad-Mulero
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
| | - Mª Ines Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Mª Cruz Matallana-González
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
| | - Montaña Cámara
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
| | - Javier Tardío
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca "El Encín", Apdo. 127, 28800 Alcalá de Henares, Spain.
| | - María Molina
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca "El Encín", Apdo. 127, 28800 Alcalá de Henares, Spain.
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Tânia C S P Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Virginia Fernández-Ruiz
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
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11
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Rodrigues DB, Veríssimo L, Finimundy T, Rodrigues J, Oliveira I, Gonçalves J, Fernandes IP, Barros L, Heleno SA, Calhelha RC. Chemical and Bioactive Screening of Green Polyphenol-Rich Extracts from Chestnut By-Products: An Approach to Guide the Sustainable Production of High-Added Value Ingredients. Foods 2023; 12:2596. [PMID: 37444334 DOI: 10.3390/foods12132596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 06/21/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Opportunities for the valorisation of agro-industrial residues of the chestnut (Castanea sativa Mill.) production chain have been fostered with the production of multifunctional polyphenol-rich extracts with the potential to be introduced as natural additives or active components in several products. Nonetheless, it is crucial to explore the feasibility of different extracts from the various by-products for these applications through the exhaustive study of their composition and bioactivities without losing sight of the sustainable character of the process. This work aimed at the screening of the phenolic compound composition and bioactivities of different green extracts of chestnut burs, shells and leaves, as the first step to establish their potential application as natural ingredients, primarily as food preservatives. To this end, maceration (MAC) as a conventional extraction method besides ultrasound and microwave-assisted extractions (UAE and MAE) was employed to obtain the extracts from chestnut by-products using water (W) and hydroethanolic solution (HE) as solvents. Phenolic compounds were analysed by HPLC-DAD-(ESI-)MS/MS; the antioxidant capacity was assessed by colourimetric assays, and the antimicrobial activity was evaluated against several strains of food-borne bacteria and fungi. The leaf extracts obtained by MAC-HE and UAE-HE presented the highest concentration of phenolic compounds (70.92 ± 2.72 and 53.97 ± 2.41 mg.g-1 extract dw, respectively), whereas, for burs and shells, the highest recovery of total phenolic compounds was achieved by using UAE-HE and UAE-W (36.87 ± 1.09 and 23.03 ± 0.26 mg.g-1 extract dw, respectively). Bis-HHDP-glucose isomers, chestanin and gallic acid were among the most abundant compounds. Bur extracts (MAC-HE and UAE-HE) generally presented the highest antioxidant capacity as measured by TBARS, while the best results in DPPH and reducing power assays were found for shell extracts (MAE-W and MAC-HE). Promising antibacterial activity was noticed for the aqueous extracts of burs, leaves and hydroethanolic extracts of shells, with emphasis on the MAE-W extract of burs that showed bactericidal activity against E. cloacae, P. aeruginosa and S. aureus (MBC 5 mg.mL-1). Overall, it can be concluded that chestnut by-products, including burs, shells and leaves, are sources of polyphenolic compounds with significant antioxidant and antimicrobial activities. The choice of extraction method and solvent greatly influenced the composition and bioactivity of the extracts. These findings highlight the potential of chestnut by-products for the development of natural additives, particularly for food preservation, while also emphasizing the importance of sustainable utilization of agricultural waste materials. Further research is warranted to optimize extraction techniques and explore additional applications for these valuable bioactive compounds.
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Affiliation(s)
- Daniele Bobrowski Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lavínia Veríssimo
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tiane Finimundy
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Joana Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Izamara Oliveira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - João Gonçalves
- Tree Flowers Solutions, Lda, Edificio Brigantia Ecopark, Av. Cidade de Léon, 5300-358 Bragança, Portugal
| | - Isabel P Fernandes
- Tree Flowers Solutions, Lda, Edificio Brigantia Ecopark, Av. Cidade de Léon, 5300-358 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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12
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Pinheiro MC, Castro LM. Effective moisture diffusivity prediction in two Portuguese fruit cultivars (Bravo de Esmolfe apple and Madeira banana) using drying kinetics data. Heliyon 2023; 9:e17741. [PMID: 37449107 PMCID: PMC10336512 DOI: 10.1016/j.heliyon.2023.e17741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/20/2023] [Accepted: 06/27/2023] [Indexed: 07/18/2023] Open
Abstract
Air convective dehydration was performed at various temperatures (35 °C, 40 °C, 45 °C and 50 °C) using two types of fruits cultivars produced in different regions of Portugal: the Bravo de Esmolfe apple, from the Beiras province, and the Cavendish banana, from Madeira Island. The data collected were used to predict the effective moisture diffusion, which is a crucial input parameter in drying modeling and design. As expected, the values obtained in both falling drying rate periods detected for apples increased with an increase in drying temperature. The effective moisture diffusion in apples varied from 1.968 × 10-10 m2 s-1 at 35 °C to 4.013 × 10-10 m2 s-1 at 50 °C, for the first falling drying rate period, and from 0.9567 × 10-10 m2 s-1 at 35 °C to 3.328 × 10-10 m2 s-1 at 50 °C, for the second period. The dependence of effective moisture diffusion on temperature for bananas is similar, ranging from 1.572 × 10-10 to 2.627 × 10-10 m2 s-1 as the drying temperature changed from 35 to 50 °C.
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Affiliation(s)
- M.N. Coelho Pinheiro
- Polytechnic Institute of Coimbra, Coimbra Institute of Engineering, Department of Chemical and Biological Engineering, Rua Pedro Nunes – Quinta da Nora, 3030-199 Coimbra, Portugal
- SISUS - Laboratory of Sustainable Industrial Systems, Coimbra Institute of Engineering, Department of Chemical and Biological Engineering, Rua Pedro Nunes – Quinta da Nora, 3030-199 Coimbra, Portugal
- CEFT - Transport Phenomena Research Center, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Luis M.M.N. Castro
- Polytechnic Institute of Coimbra, Coimbra Institute of Engineering, Department of Chemical and Biological Engineering, Rua Pedro Nunes – Quinta da Nora, 3030-199 Coimbra, Portugal
- SISUS - Laboratory of Sustainable Industrial Systems, Coimbra Institute of Engineering, Department of Chemical and Biological Engineering, Rua Pedro Nunes – Quinta da Nora, 3030-199 Coimbra, Portugal
- CIEPQPF—Chemical Engineering Processes and Forest Products Research Center, Department of Chemical Engineering, Faculty of Sciences and Technology, University of Coimbra, Rua Sílvio Lima, 3030-790 Coimbra, Portugal
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13
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Louro T, Carreira L, Caeiro I, Simões C, Ricardo-Rodrigues S, Rato AE, Capela E Silva F, Luís H, Moreira P, Lamy E. The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term Effects of Apple. Foods 2023; 12:2540. [PMID: 37444277 DOI: 10.3390/foods12132540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/23/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
The relationship between salivary proteome and dietary habits was studied in previous works, where a relationship between salivary proteins like cystatins and polyphenol/tannin levels in diet was observed. However, it remains to be elucidated if this association results from an effect of polyphenol-rich food ingestion on saliva composition. The aim of this work was to test the effects of apple intake on the saliva proteome, both in the short and medium term (after 4 days of continuous intake). By incubating saliva samples with apple phenolic-rich extract, protein bands containing α-amylase, S-type cystatins, and proline-rich proteins (PRPs) appeared in the fraction that precipitated, showing the potential of these (poly)phenols to precipitate salivary proteins. Among these, it was salivary cystatins that presented changes in their levels both in the saliva samples collected immediately after apple intake and in the ones collected after 4 days of intake of an extra amount of apple. These results support the thought that intake is reflected in the salivary proteome. The effect of a polyphenol-rich food, like the apple, on salivary cystatin levels is in line with results observed in animal models and, due to the involvement of these proteins in oral food perception, it would be interesting to explore in future studies the effect of these changes on sensory perception and acceptance of polyphenol-rich food.
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Affiliation(s)
- Teresa Louro
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
| | - Laura Carreira
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
| | - Inês Caeiro
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
| | - Carla Simões
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
| | - Sara Ricardo-Rodrigues
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
| | - Ana Elisa Rato
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
- Department of Plant Science, School of Science and Technology, University of Évora, Pólo da Mitra, Apartado 94, 7002-554 Évora, Portugal
| | - Fernando Capela E Silva
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
- Department of Medical and Health Sciences, School of Health and Human Development, University of Évora, 7000-671 Évora, Portugal
| | - Henrique Luís
- Research Unit in Oral and Biomedical Sciences (UICOB), School of Dental Medicine and Rede de Higienistas Orais para o Desenvolvimento da Ciência (RHODes), University of Lisbon, 1649-003 Lisboa, Portugal
- Center for Innovative Care and Health Technology (ciTechcare), Polytechnic of Leiria, 2411-901 Leiria, Portugal
- Health School, Polytechnic Institute of Portalegre, 7300-555 Portalegre, Portugal
| | - Pedro Moreira
- Faculty of Nutrition and Food Sciences, Porto University (FCNAUP), 4150-180 Porto, Portugal
| | - Elsa Lamy
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
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14
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Sprea RM, Fernandes LHM, Pires TCSP, Calhelha RC, Rodrigues PJ, Amaral JS. Volatile Compounds and Biological Activity of the Essential Oil of Aloysia citrodora Paláu: Comparison of Hydrodistillation and Microwave-Assisted Hydrodistillation. Molecules 2023; 28:molecules28114528. [PMID: 37299006 DOI: 10.3390/molecules28114528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 05/25/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
Aromatic plants are a remarkable source of natural products. Aloysia citrodora Paláu (Verbenaceae), commonly known as lemon verbena, is a relevant source of essential oils with potential applications due to its lemony scent and bioactive properties. Studies carried out on this species have focused on the volatile composition of the essential oil obtained by Clevenger hydrodistillation (CHD), with little information available on alternative extraction methodologies or the biological properties of the oil. Therefore, this work aimed to compare the volatile composition, antioxidant activity, cytotoxicity, anti-inflammatory and antibacterial activities of the essential oil extracted by conventional hydrodistillation by Clevenger (CHD) and Microwave-Assisted Hydrodistillation (MAHD). Significant differences (p < 0.05) were observed for some compounds, including the two major ones, geranial (18.7-21.1%) and neral (15.3-16.2%). Better antioxidant activity was exhibited by the MAHD essential oil in DPPH radical scavenging and reducing power assays, while no differences were observed in the cellular antioxidant assay. The MADH essential oil also presented higher inhibition against four tumoral cell lines and exhibited lower cytotoxicity in non-tumoral cells as compared with Clevenger-extracted essential oil. In contrast, the latter showed higher anti-inflammatory activity. Both essential oils were able to inhibit the growth of eleven out of the fifteen bacterial strains tested.
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Affiliation(s)
- Rafael M Sprea
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Luís H M Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C S P Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Pedro João Rodrigues
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Research Center in Digitalization and Intelligent Robotics (CeDRI), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Joana S Amaral
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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15
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Albuquerque BR, Finimundy TC, Pinela J, Pires TCSP, Mandim F, Vaz J, Corrêa RCG, Oliveira MBPP, Barros L. Brazilian berry waste as a source of bioactive compounds: grumixama ( Eugenia brasiliensis Lam.) as a case study. Food Funct 2023; 14:3994-4005. [PMID: 37051824 DOI: 10.1039/d2fo04107c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/14/2023]
Abstract
Grumixama, Eugenia brasiliensis Lam., is a Brazilian berry little explored commercially and scientifically. However, local small producers market this fruit in the form of frozen pulp, which generates bioresidues, composed of seeds and peels. With the view to propose strategies for valuing grumixama, this study aimed to determine the chemical composition and assess the bioactivities of the hydroethanolic extracts of the whole residue (GR), seed (GS) and peel (GP) fractions of E. brasiliensis. From the results, GP had the highest concentration of organic acids (oxalic, malic, ascorbic and citric acids), total tocopherols, condensed tannins, anthocyanins, and other flavonoids. On the other hand, GS showed the highest content of monounsaturated fatty acids and hydrolysable tannins, whereas GR displayed a mixture of compounds detected in each of its parts. Regarding the bioactivities, low extract concentrations were required in two in vitro antioxidant assays, namely TBARS (EC50 = 0.90-1.34 μg mL-1) and OxHLIA (IC50 = 21-65 μg mL-1). Furthermore, GP had the highest inhibition activity of cellular oxidation in the CAA assay (80 ± 0.6%), while GS showed the highest anti-inflammatory activity via nitric oxide production inhibition (EC50 = 98.0 ± 0.5 μg mL-1). All samples induced cell growth inhibition of the tested tumor cells (GI50 = 14.7-186 μg mL-1) besides antibacterial and antifungal effects at low concentrations, but all samples were harmful to normal cells at moderate concentrations (GI50 = 145-268 μg mL-1). Therefore, E. brasiliensis residue could be a good source of bioactive compounds to be used in several areas. However, additional studies are needed to confirm its safety as well as to unravel the mechanisms behind its biological activities.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Jorge Viterbo Ferreira Street, 4050-313 Porto, Portugal
| | - Tiane C Finimundy
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C S P Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
| | - Filipa Mandim
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Josiana Vaz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rúbia C G Corrêa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Programa de Pós-Graduação em Tecnologias Limpas, Instituto Cesumar de Ciência, Tecnologia e Inovação - ICETI, Universidade Cesumar - UNICESUMAR, 87050-390, Maringá, Paraná, Brasil
| | - Maria Beatriz P P Oliveira
- REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Jorge Viterbo Ferreira Street, 4050-313 Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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16
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Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules. Pharmaceuticals (Basel) 2023; 16:ph16030342. [PMID: 36986442 PMCID: PMC10052729 DOI: 10.3390/ph16030342] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/19/2023] [Accepted: 02/21/2023] [Indexed: 02/25/2023] Open
Abstract
Due to a lack of innovative valorization strategies, pomegranate processing generates a significant amount of residues with a negative environmental footprint. These by-products are a rich source of bioactive compounds with functional and medicinal benefits. This study reports the valorization of pomegranate leaves as a source of bioactive ingredients using maceration, ultrasound, and microwave-assisted extraction techniques. The phenolic composition of the leaf extracts was analyzed using an HPLC-DAD-ESI/MSn system. The extracts’ antioxidant, antimicrobial, cytotoxic, anti-inflammatory, and skin-beneficial properties were determined using validated in vitro methodologies. The results showed that gallic acid, (-)-epicatechin, and granatin B were the most abundant compounds in the three hydroethanolic extracts (between 0.95 and 1.45, 0.7 and 2.4, and 0.133 and 3.0 mg/g, respectively). The leaf extracts revealed broad-spectrum antimicrobial effects against clinical and food pathogens. They also presented antioxidant potential and cytotoxic effects against all tested cancer cell lines. In addition, tyrosinase activity was also verified. The tested concentrations (50–400 µg/mL) ensured a cellular viability higher than 70% in both keratinocyte and fibroblast skin cell lines. The obtained results indicate that the pomegranate leaves could be used as a low-cost source of value-added functional ingredients for potential nutraceutical and cosmeceutical applications.
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17
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Rugolo M, Mascoloti Spréa R, Dias MI, Pires TCSP, Añibarro-Ortega M, Barroetaveña C, Caleja C, Barros L. Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests. Foods 2022; 11:foods11213516. [PMID: 36360128 PMCID: PMC9654758 DOI: 10.3390/foods11213516] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/09/2022] Open
Abstract
Nothofagus forests of the Andean Patagonian region are home to numerous wild edible mushroom (WEM) species with interesting organoleptic characteristics, although many of them have unknown nutritional and nutraceutical profiles. The proximal composition, fatty and organic acids, soluble sugars, phenolic compounds, ergosterol, as well as antioxidant and antimicrobial activity of 17 WEMs were analyzed. Carbohydrates, the most abundant macronutrients, varied between 49.00 g/100 g dw (C. magellanicus) and 89.70 g/100 g dw (F. antarctica). Significantly higher values were found for total fat in G. gargal (5.90 g/100 g dw) followed by A. vitellinus (4.70 g/100 g dw); for crude protein in L. perlatum (36.60 g/100 g dw) followed by L. nuda (30.30 g/100 g dw); and for energy in G. gargal (398 Kcal/100g) and C. hariotii (392 Kcal/100g). The most effective extracts regarding the TBARS antioxidant capacity were those of Ramaria. This is the first time that a study was carried out on the chemical composition of G. sordulenta, C. xiphidipus, F. pumiliae, and L. perlatum. The promotion of sustainable use of WEMs, including their incorporation in functional diets that choose WEMs as nutritious, safe, and healthy foods, and their use in an identity mycogastronomy linked to tourism development, requires the detailed and precise nutritional and nutraceutical information of each species.
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Affiliation(s)
- Maximiliano Rugolo
- CONICET/Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259 km 3.4, Esquel 9200, Chubut, Argentina
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rafael Mascoloti Spréa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C. S. P. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Mikel Añibarro-Ortega
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carolina Barroetaveña
- CONICET/Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259 km 3.4, Esquel 9200, Chubut, Argentina
- Correspondence: (C.B.); (C.C.)
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (C.B.); (C.C.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Labortório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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18
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Chemical Identification and Antioxidant Screening of Bufei Yishen Formula using an Offline DPPH Ultrahigh-Performance Liquid Chromatography Q-Extractive Orbitrap MS/MS. Int J Anal Chem 2022; 2022:1423801. [DOI: 10.1155/2022/1423801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/15/2022] [Accepted: 09/28/2022] [Indexed: 11/17/2022] Open
Abstract
Chronic obstructive pulmonary disease (COPD) has high morbidity and mortality and presents a threat to human health worldwide. Numerous clinical trials have confirmed that Bufei Yishen formula (BYF), an herbal medicine, can alleviate the symptoms of COPD by reducing oxidative stress-mediated inflammation. However, the active components of BYF remain unclear. We developed an efficient ultrahigh-performance liquid chromatography Q-Extractive Orbitrap mass spectrometry method to identify the composition of BYF and determine its antioxidant profile through an offline screening strategy based on 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH)-liquid chromatography-mass spectrometry. In total, 189 compounds were identified in BYF extract, including 83 flavonoids, 24 lignans, 20 alkaloids, 15 saponins, 11 terpenoid, 10 saccharides, eight lipids, seven organic acids, two coumarins, two amino acids, and seven other compounds. Among them, 79 compounds were found to have a potential antioxidant activity. In vitro validation indicated that the free radical scavenging activities of rosmarinic acid and calycosin were similar to that of the positive control (DPPH IC50 = 25.72 ± 1.02 and 147.23 ± 25.12 μg/mL, respectively). Furthermore, calycosin had a high content in serum after the oral administration of BYF, indicating that calycosin might be the major antioxidant compound in BYF.
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19
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Ahmad N, Anwar F, Abbas A, Shahid M, Tian M, Zhao C, Al-Mijalli SH, Farhat LB, Iqbal M. Nutra-pharmaceutical potential and phytonutrients profiling of wild jujube fruits along with bioactivities studies. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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20
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Fotirić Akšić M, Nešović M, Ćirić I, Tešić Ž, Pezo L, Tosti T, Gašić U, Dojčinović B, Lončar B, Meland M. Polyphenolics and Chemical Profiles of Domestic Norwegian Apple (Malus × domestica Borkh.) Cultivars. Front Nutr 2022; 9:941487. [PMID: 35845808 PMCID: PMC9280294 DOI: 10.3389/fnut.2022.941487] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 06/03/2022] [Indexed: 12/14/2022] Open
Abstract
Using modern analytical techniques, a comprehensive study of the chemical composition of fruits from apple cultivars grown in Western Norway during 2019 and 2020 was done. Metals, sugars, organic acids, antioxidant tests, and polyphenol content have been observed. In all investigated samples, the most dominant sugars were glucose, fructose, and sucrose. Among 11 tested organic acids, the dominant was malic acid, followed by citric and maleic acid. The most common metal was potassium, followed by magnesium and zinc. The quantification of polyphenols showed that among the 11 quantified polyphenols, chlorogenic acid, quercetin 3-O-rhamnoside, quercetin 3-O-glucoside, quercetin, and phlorizin were the most abundant. A detailed study of the polyphenolic profile of nine investigated apple samples provided 30 identified polyphenolic compounds from the class of hydroxybenzoic and hydroxycinnamic acids, flavonoids, and dihydrochalcones. In addition to the identified 3-O-caffeoylquinic acid, its two isomers of 5-O-caffeoylquinic acid and three esters were also found. Present polyphenols of the tested apples provided significant data on the quality of Norwegian apples, and they contribute to the distinguishing of these apple samples.
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Affiliation(s)
| | - Milica Nešović
- Institute of General and Physical Chemistry, Belgrade, Serbia
| | - Ivanka Ćirić
- Innovative Centre Faculty of Chemistry Belgrade, University of Belgrade, Belgrade, Serbia
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, Belgrade, Serbia
| | - Tomislav Tosti
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Uroš Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Biljana Dojčinović
- Institute of Chemistry, Technology and Metallurgy, National Institute of the Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Biljana Lončar
- University of Novi Sad-Faculty of Technology Novi Sad, Novi Sad, Serbia
| | - Mekjell Meland
- Department of Horticulture, NIBIO Ullensvang, Norwegian Institute of Bioeconomy Research, Lofthus, Norway
- *Correspondence: Mekjell Meland
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21
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Pinheiro MNC, Madaleno RO, Castro LMMN. Drying kinetics of two fruits Portuguese cultivars ( Bravo de Esmolfe apple and Madeira banana): An experimental study. Heliyon 2022; 8:e09341. [PMID: 35520611 PMCID: PMC9065619 DOI: 10.1016/j.heliyon.2022.e09341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 11/09/2021] [Accepted: 04/22/2022] [Indexed: 12/03/2022] Open
Abstract
Air convective dehydration was carried out at a laboratory scale using two fruits of cultivars produced in different regions of Portugal: Bravo de Esmolfe apple, from Beiras province, and Cavendish banana, from Madeira Island. Fresh fruits were dried in a tray drier with a hot airstream at different temperatures (35, 40, 45, and 50 °C) and velocity of 1.6 m s−1. Drying rate curves were obtained using a simple mathematical approach applied to the moisture content curves adjusting linear and polynomial functions. Different drying rate stages were noticed in the experiments made with apples (one constant drying rate period followed by two falling drying rate periods), while in the case of the banana the constant drying rate period was not perceived, being dried entirely during a unique falling drying rate period. As expected, the constant drying rate value obtained at the beginning of the experiments with apples is higher when these were conducted at higher temperatures, changing from 8.103 to 14.474 g m−2 s−1 when the airstream temperature increases from 35 to 50 °C. The correspondent critical moisture contents in the Bravo de Esmolfe apples, at the instant the constant drying rate period stops and the drying rate starts to fall, slightly decreases from 4.800 to 4.134 kgwater/kgdry solid. This study explored for the first time the drying behavior of these two important fruits that have been increasingly used in the food industry in Portugal, giving important information for the industrialization of its production.
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Affiliation(s)
- M N Coelho Pinheiro
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal.,Centro de Estudos de Fenómenos de Transporte, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal.,Instituto Politécnico de Coimbra, Instituto de Investigação Aplicada, Laboratório SiSus, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
| | - R O Madaleno
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
| | - Luis M M N Castro
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal.,CIEPQPF-Chemical Engineering Processes and Forest Products Research Center, Department of Chemical Engineering, Faculty of Sciences and Technology, University of Coimbra, Rua Sílvio Lima, 3030-790, Coimbra, Portugal.,Instituto Politécnico de Coimbra, Instituto de Investigação Aplicada, Laboratório SiSus, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
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22
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Roriz CL, Heleno SA, Alves MJ, Oliveira MBPP, Pinela J, Dias MI, Calhelha RC, Morales P, Ferreira ICFR, Barros L. Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents. Food Chem 2022; 372:131344. [PMID: 34818747 DOI: 10.1016/j.foodchem.2021.131344] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 09/30/2021] [Accepted: 10/01/2021] [Indexed: 11/04/2022]
Abstract
Hylocereus costaricensis peel contains large amounts of betacyanins and can be exploited as a source of natural colorants. This work aimed the chemical characterization and evaluation of bioactive properties of this by-product and the optimization of the ultrasound-assisted extraction (UAE) of betacyanins using the response surface methodology (RSM). Oxalic and malic acids and traces of fumaric acid were detected, as well as the four tocopherol isoforms, predominantly γ-tocopherol. Four betacyanins were identified and used as response criteria for UAE optimization, namely phyllocactin, isobetanin, isophyllocactin, and betanin. Sample processing at 487 W for 38 min result in the maximum betacyanin content (36 ± 1 mg/g dw). The peel extract inhibit the oxidative haemolysis, with IC50 values of 255 and 381 μg/mL for Δt of 60 and 120 min, respectively, and the growth of pathogenic bacteria, with minimum inhibitory concentrations ranging from 5 to 20 mg/mL. Furthermore, no toxicity was observed for normal cells.
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Affiliation(s)
- Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia. Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228 4050-313 Porto, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia. Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Xavier V, Finimundy TC, Heleno SA, Amaral JS, Calhelha RC, Vaz J, Pires TCSP, Mediavilla I, Esteban LS, Ferreira ICFR, Barros L. Chemical and Bioactive Characterization of the Essential Oils Obtained from Three Mediterranean Plants. Molecules 2021; 26:molecules26247472. [PMID: 34946554 PMCID: PMC8708991 DOI: 10.3390/molecules26247472] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/05/2021] [Accepted: 12/07/2021] [Indexed: 11/16/2022] Open
Abstract
Cupressus sempervirens L., Juniperus communis L. and Cistus ladanifer L. are Mediterranean arboreal and shrub species that possess essential oils (EO) in their leaves and branches. This study aimed at characterizing the EOs obtained by steam distillation from the three species collected in different locations from Spain (Almazán, Andévalo, Barriomartín, Cerezal, Ermitas and Huéscar). For this purpose, volatiles composition was determined by GC-MS, and different bioactivities were evaluated. The highest content in terpenes was observed in C. sempervirens (Huéscar origin) followed by J. communis (Almazán origin), corresponding to 92% and 91.9% of total compounds, respectively. With exception of C. ladanifer from Cerezal that presented viridiflorol as the most abundant compound, all the three species presented in common the α-pinene as the major compound. The EOs from C. ladanifer showed high antibacterial potential, presenting MIC values from 0.3 to 1.25 mg/mL. Concerning other bioactivities, C. ladanifer EO revealed an oxidation inhibition of 83%, while J. communis showed cytotoxicity in the MCF-7 cell line, and C. sempervirens and C. ladanifer EOs exhibited the highest potential on NCI-H460 cell lines. Nevertheless, some EOs revealed toxicity against non-tumoral cells but generally presented a GI50 value higher than that of the tumor cell lines.
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Affiliation(s)
- Virginie Xavier
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.X.); (T.C.F.); (S.A.H.); (J.S.A.); (R.C.C.); (J.V.); (T.C.S.P.P.); (I.C.F.R.F.)
| | - Tiane C. Finimundy
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.X.); (T.C.F.); (S.A.H.); (J.S.A.); (R.C.C.); (J.V.); (T.C.S.P.P.); (I.C.F.R.F.)
| | - Sandrina A. Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.X.); (T.C.F.); (S.A.H.); (J.S.A.); (R.C.C.); (J.V.); (T.C.S.P.P.); (I.C.F.R.F.)
| | - Joana S. Amaral
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.X.); (T.C.F.); (S.A.H.); (J.S.A.); (R.C.C.); (J.V.); (T.C.S.P.P.); (I.C.F.R.F.)
- REQUIMTE/LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Ricardo C. Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.X.); (T.C.F.); (S.A.H.); (J.S.A.); (R.C.C.); (J.V.); (T.C.S.P.P.); (I.C.F.R.F.)
| | - Josiana Vaz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.X.); (T.C.F.); (S.A.H.); (J.S.A.); (R.C.C.); (J.V.); (T.C.S.P.P.); (I.C.F.R.F.)
| | - Tânia C. S. P. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.X.); (T.C.F.); (S.A.H.); (J.S.A.); (R.C.C.); (J.V.); (T.C.S.P.P.); (I.C.F.R.F.)
| | - Irene Mediavilla
- CEDER-CIEMAT, Autovía de Navarra A-15, Salida 56, 42290 Lubia, Spain;
| | - Luis Saúl Esteban
- CEDER-CIEMAT, Autovía de Navarra A-15, Salida 56, 42290 Lubia, Spain;
- Correspondence: (L.S.E.); (L.B.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.X.); (T.C.F.); (S.A.H.); (J.S.A.); (R.C.C.); (J.V.); (T.C.S.P.P.); (I.C.F.R.F.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.X.); (T.C.F.); (S.A.H.); (J.S.A.); (R.C.C.); (J.V.); (T.C.S.P.P.); (I.C.F.R.F.)
- Correspondence: (L.S.E.); (L.B.)
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Navarro-Hoyos M, Arnáez-Serrano E, Quesada-Mora S, Azofeifa-Cordero G, Wilhelm-Romero K, Quirós-Fallas MI, Alvarado-Corella D, Vargas-Huertas F, Sánchez-Kopper A. HRMS Characterization, Antioxidant and Cytotoxic Activities of Polyphenols in Malus domestica Cultivars from Costa Rica. Molecules 2021; 26:7367. [PMID: 34885949 PMCID: PMC8659030 DOI: 10.3390/molecules26237367] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/29/2021] [Accepted: 12/01/2021] [Indexed: 12/03/2022] Open
Abstract
There is increasing interest in research into fruits as sources of secondary metabolites because of their potential bioactivities. In this study, the phenolic profiles of Malus domestica Anna and Jonagold cultivars from Costa Rica were determined by Ultra Performance Liquid Chromatography coupled with High Resolution Mass Spectrometry (HRMS) using a quadrupole-time-of-flight analyzer (UPLC-QTOF-ESI MS), on enriched-phenolic extracts from skins and flesh, obtained through Pressurized Liquid Extraction (PLE). In total, 48 different phenolic compounds were identified in the skin and flesh extracts, comprising 17 flavan-3-ols, 12 flavonoids, 4 chalcones, 1 glycosylated isoprenoid and 14 hydroxycinnamic acids and derivatives. Among extracts, the flesh of Jonagold exhibits a larger number of polyphenols and is especially rich in procyanidin trimers, tetramers and pentamers. Evaluating total phenolic content (TPC) and antioxidant activities using ORAC and DPPH procedures yields higher values for this extract (608.8 mg GAE/g extract; 14.80 mmol TE/g extract and IC50 = 3.96 µg/mL, respectively). In addition, cytotoxicity evaluated against SW620 colon cancer cell lines and AGS gastric cancer cell lines also delivered better effects for Jonagold flesh (IC50 = 62.4 and 60.0 µg/mL, respectively). In addition, a significant negative correlation (p < 0.05) was found between TPC and cytotoxicity values against SW620 and AGS adenocarcinoma (r = -0.908, and -0.902, respectively). Furthermore, a significant negative correlation (p < 0.05) was also found between the number of procyanidins and both antioxidant activities and cytotoxicity towards SW620 (r = -0.978) and AGS (r = -0.894) cell lines. These results align with Jonagold flesh exhibiting the highest abundance in procyanidin oligomers and yielding better cytotoxic and antioxidant results. In sum, our findings suggest the need for further studies on these Costa Rican apple extracts-and particularly on the extracts from Jonagold flesh-to increase the knowledge on their potential benefits for health.
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Affiliation(s)
- Mirtha Navarro-Hoyos
- Bioactivity & Sustainable Development (BIODESS) Group, Department of Chemistry, University of Costa Rica (UCR), San Jose 2060, Costa Rica; (K.W.-R.); (M.I.Q.-F.); (D.A.-C.); (F.V.-H.)
| | | | - Silvia Quesada-Mora
- Department of Biochemistry, School of Medicine, University of Costa Rica (UCR), San Jose 2060, Costa Rica; (S.Q.-M.); (G.A.-C.)
| | - Gabriela Azofeifa-Cordero
- Department of Biochemistry, School of Medicine, University of Costa Rica (UCR), San Jose 2060, Costa Rica; (S.Q.-M.); (G.A.-C.)
| | - Krissia Wilhelm-Romero
- Bioactivity & Sustainable Development (BIODESS) Group, Department of Chemistry, University of Costa Rica (UCR), San Jose 2060, Costa Rica; (K.W.-R.); (M.I.Q.-F.); (D.A.-C.); (F.V.-H.)
| | - Maria Isabel Quirós-Fallas
- Bioactivity & Sustainable Development (BIODESS) Group, Department of Chemistry, University of Costa Rica (UCR), San Jose 2060, Costa Rica; (K.W.-R.); (M.I.Q.-F.); (D.A.-C.); (F.V.-H.)
| | - Diego Alvarado-Corella
- Bioactivity & Sustainable Development (BIODESS) Group, Department of Chemistry, University of Costa Rica (UCR), San Jose 2060, Costa Rica; (K.W.-R.); (M.I.Q.-F.); (D.A.-C.); (F.V.-H.)
| | - Felipe Vargas-Huertas
- Bioactivity & Sustainable Development (BIODESS) Group, Department of Chemistry, University of Costa Rica (UCR), San Jose 2060, Costa Rica; (K.W.-R.); (M.I.Q.-F.); (D.A.-C.); (F.V.-H.)
| | - Andrés Sánchez-Kopper
- CEQIATEC, Department of Chemistry, Costa Rica Institute of Technology (TEC), Cartago 7050, Costa Rica;
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Iordănescu OA, Băla M, Iuga AC, Gligor (Pane) D, Dascălu I, Bujancă GS, David I, Hădărugă NG, Hădărugă DI. Antioxidant Activity and Discrimination of Organic Apples ( Malus domestica Borkh.) Cultivated in the Western Region of Romania: A DPPH· Kinetics-PCA Approach. PLANTS 2021; 10:plants10091957. [PMID: 34579489 PMCID: PMC8466220 DOI: 10.3390/plants10091957] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/15/2021] [Accepted: 09/15/2021] [Indexed: 11/16/2022]
Abstract
Apple (Malus domestica Borkh.) is one of the most used fruit for beverages in Romania. The goal of the study was to evaluate the antioxidant activity and discrimination of various parts of organic and non-organic apple varieties cultivated in the western region of Romania using the DPPH· kinetics–PCA (principal component analysis) approach. Organic and non-organic apples were subjected to solid–liquid ethanol extraction. Core and shell extracts were mixed with DPPH· and spectrophotometrically monitored at 517 nm. Antioxidant activity and mean DPPH· reaction rate at various time ranges reveal significant differences between organic and non-organic samples, as well as apple parts. Organic core and shell extracts had higher antioxidant activities than the corresponding non-organic samples (74.5–96.9% and 61.9–97.2%, respectively, 23.5–94.3% and 59.5–95.5%). Significant differences were observed for the DPPH· reaction rate for the first ½ min, especially in the presence of organic core extracts (3.7–4.8 μM/s). The organic samples were well discriminated by DPPH· kinetics–PCA, the most important variables being the DPPH· reaction rate for the first time range. This is the first DPPH· kinetics–PCA approach applied for discriminating between organic and non-organic fruits and can be useful for evaluating the quality of such type of fruits.
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Affiliation(s)
- Olimpia Alina Iordănescu
- Department of Horticulture, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania; (O.A.I.); (M.B.); (A.C.I.); (I.D.)
| | - Maria Băla
- Department of Horticulture, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania; (O.A.I.); (M.B.); (A.C.I.); (I.D.)
| | - Alina Carmen Iuga
- Department of Horticulture, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania; (O.A.I.); (M.B.); (A.C.I.); (I.D.)
| | - Dina Gligor (Pane)
- Doctoral School “Engineering of Vegetable and Animal Resources”, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania; (D.G.); (D.I.H.)
| | - Ionuţ Dascălu
- Department of Horticulture, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania; (O.A.I.); (M.B.); (A.C.I.); (I.D.)
| | - Gabriel Stelian Bujancă
- Department of Food Control, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania;
| | - Ioan David
- Department of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
- Correspondence: (I.D.); or (N.G.H.); Tel.: +40-256-277-423 (N.G.H.)
| | - Nicoleta Gabriela Hădărugă
- Doctoral School “Engineering of Vegetable and Animal Resources”, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania; (D.G.); (D.I.H.)
- Department of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
- Correspondence: (I.D.); or (N.G.H.); Tel.: +40-256-277-423 (N.G.H.)
| | - Daniel Ioan Hădărugă
- Doctoral School “Engineering of Vegetable and Animal Resources”, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania; (D.G.); (D.I.H.)
- Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania
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Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues. Antioxidants (Basel) 2021; 10:antiox10091469. [PMID: 34573101 PMCID: PMC8468280 DOI: 10.3390/antiox10091469] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/01/2021] [Accepted: 09/09/2021] [Indexed: 12/21/2022] Open
Abstract
Bravo de Esmolfe (BE) is a traditional Portuguese apple highly appreciated by consumers due to its peculiar flavor and aroma. This apple contains higher concentration of phenolic compounds than other cultivars and is thus considered a rich source of antioxidants. Its sensorial and functional properties have attracted farmers’ associations to increase BE production. However, a large quantity of apples is wasted due to storage/transportation procedures that impact BE’s quality attributes. In this work, we applied high-pressure extraction methodologies to generate antioxidant-rich fractions from BE residues aiming at adding high value to these agro-food by-products. We performed a first extraction step using supercritical CO2, followed by a second extraction step where different CO2 + ethanol mixtures (10–100% v/v) were tested. All experiments were carried out at 25 MPa and 50 °C. Extracts were characterized in terms of global yield, phenolic content and antioxidant activity using chemical (ORAC, HOSC, HORAC) and cell-based assays (CAA). We demonstrated that, although the pressurized 100% ethanol condition promoted the highest recovery of phenolic compounds (509 ± 8 mg GAE/100 g BE residues), the extract obtained with 40% ethanol presented the highest CAA (1.50 ± 0.24 µmol QE/g dw) and ORAC (285 ± 16 µmol TEAC/g dw), as well as HOSC and HORAC values, which correlated with its content of epicatechin and procyanidin B2. Noteworthy, this fraction inhibited free radical production in human neurospheroids derived from NT2 cells, a robust 3D cell model for neuroprotective testing.
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Impact of Extraction Process in Non-Compliant ‘Bravo de Esmolfe’ Apples towards the Development of Natural Antioxidant Extracts. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11135916] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The ‘Bravo de Esmolfe’ apple (BE) is rich in antioxidants and represents one of the most important traditional cultivars in Portugal. A large amount of non-compliant BE, with no market value, it is generated every year. Thus, an effort to find value-added solutions is of utmost importance. For the first time, green extraction (microwave-assisted-extraction (MAE) and ultrasound-assisted-extraction (UAE)) were compared against conventional extraction (with (CET) and without temperature (CE)) to select the most efficient process to produce a natural antioxidant extract from non-compliant BE. The results showed that MAE and CET are good methodologies for developing a BE antioxidant extract. However, MAE is more sustainable than CET, requiring less time to reach high temperatures. The MAE-extract showed great antioxidant activity (14.80 ± 0.70 mg TE/g DE by ORAC, 3.92 ± 0.25 mg AAE/g DE by ABTS, and 5.11 ± 0.13 mg TE/g DE by DPPH). This extract revealed high amount of chlorogenic acid (0.48 ± 0.07 mg/g DE), (−)-epicatechin (0.30 ± 0.02 mg/g DE) and phloridzin (0.13 ± 0.01 mg/g DE). This study shows that non-compliant BE is a useful source of antioxidants, being a sustainable way for the recovery of value-added compounds from the rejected fruit in line with sustainable and circular bioeconomy principles.
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Ceccanti C, Finimundy TC, Heleno SA, Pires TC, Calhelha RC, Guidi L, Ferreira IC, Barros L. Differences in the phenolic composition and nutraceutical properties of freeze dried and oven-dried wild and domesticated samples of Sanguisorba minor Scop. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Roriz CL, Xavier V, Heleno SA, Pinela J, Dias MI, Calhelha RC, Morales P, Ferreira ICFR, Barros L. Chemical and Bioactive Features of Amaranthus caudatus L. Flowers and Optimized Ultrasound-Assisted Extraction of Betalains. Foods 2021; 10:foods10040779. [PMID: 33916443 PMCID: PMC8067032 DOI: 10.3390/foods10040779] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 12/12/2022] Open
Abstract
The vibrant colours of many plants are due to secondary metabolites, such as nitrogen-containing compounds, where betacyanins are included. These compounds can be found in plants such as Amaranthus caudatus L. that, due to their high nutritional benefits, have been overproduced, which leads to the accumulation of large amounts of bio-residues. Among these bio-residues, the flowers which have a very intense pink colour and present no economic value or subsequent destination can be exploited as sources of natural colouring agents (betacyanins). This work aimed at characterising the flower’s extract in terms of bioactive molecules such as tocopherols, organic acids, but essentially in terms of betacyanins, in order to obtain a natural colouring agent. For the extraction, ultrasound-assisted extraction (UAE) ideal conditions were obtained using the Response Surface Methodology (RSM), allowing the attainment of an enriched extract of betacyanins in high yields and purity. The obtained extracts were analysed for their bioactive potential, namely antioxidant, antimicrobial and cytotoxic properties. From the obtained results, three isoforms of tocopherols were detected, β-tocopherol (0.884 ± 0.003 mg/100 g dry weight (dw)) being the most abundant one. Regarding the organic acids, oxalic (2.48 ± 0.05 mg/100 g dw), shikimic (0.170 ± 0.003 mg/100 g dw) and traces of fumaric acid were found. Four betacyanins were identified and quantified, namely: amaranthine (171 ± 1 mg/g extract), isoamaranthine (38 ± 1 mg/g extract), betanin (1.6 ± 0.1 mg/g), and isobetanin (1.3 ± 0.1 mg/g extract). The obtained extract also presented antioxidant activity with inhibition concentration (IC50 values) of 29.0 ± 0.4 μg/mL and 114 ± 4 μg/mL for Δt of 60 min and 120 min, respectively in the oxidative haemolysis inhibition assay (OxHLIA) assay. The obtained extract also presented an interesting antibacterial activity with minimum inhibitory concentrations ranging from 5 to 20 mg/mL against pathogenic bacteria and revealed no toxicity for normal cells.
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Affiliation(s)
- Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.L.R.); (V.X.); (J.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal s/n, E-28040 Madrid, Spain;
| | - Virginie Xavier
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.L.R.); (V.X.); (J.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Sandrina A. Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.L.R.); (V.X.); (J.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
- Correspondence: (S.A.H.); (L.B.)
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.L.R.); (V.X.); (J.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.L.R.); (V.X.); (J.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Ricardo C. Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.L.R.); (V.X.); (J.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Patricia Morales
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal s/n, E-28040 Madrid, Spain;
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.L.R.); (V.X.); (J.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.L.R.); (V.X.); (J.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
- Correspondence: (S.A.H.); (L.B.)
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Novais C, Pereira C, Molina AK, Liberal Â, Dias MI, Añibarro-Ortega M, Alves MJ, Calhelha RC, Ferreira IC, Barros L. Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures. Molecules 2021; 26:molecules26061587. [PMID: 33805649 PMCID: PMC7999629 DOI: 10.3390/molecules26061587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/09/2021] [Accepted: 03/11/2021] [Indexed: 11/16/2022] Open
Abstract
Medicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry. In the present study, the nutritional and chemical profiles, as well as the bioactive properties of four combinations of condiments, sold for seasoning poultry, meat, fish, and salads, were evaluated. Twenty-five phenolic compounds (HPLC-DAD-ESI/MS) were identified, with apigenin-O-malonyl-pentoside-hexoside as the major compound detected in all extracts. Oxalic and citric acids were identified in all mixtures (UFLC-PDA), as well as all the four tocopherol isoforms (HPLC-fluorescence). Regarding bioactivities, the mixtures for meat and salads (TBARS) and meat and poultry (OxHLIA) stood out for their antioxidant potential, whereas for the anti-inflammatory and antitumor properties, the mixtures revealing the greatest results were those for poultry and salad, respectively. In terms of antimicrobial activity, all the mixtures revealed the capacity to inhibit the growth of some bacterial strains. In brief, condiment mixtures showed to be a good source of bioactive compounds, as they confer health benefits, validating the importance of their inclusion in the human diet as a good dietary practice.
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Affiliation(s)
| | - Carla Pereira
- Correspondence: (C.P.); (L.B.); Tel.: +351-2733-309-04 (C.P.); +351-2733-309-01 (L.B.)
| | | | | | | | | | | | | | | | - Lillian Barros
- Correspondence: (C.P.); (L.B.); Tel.: +351-2733-309-04 (C.P.); +351-2733-309-01 (L.B.)
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31
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Paschoalinotto BH, Dias MI, Pinela J, Pires TC, Alves MJ, Mocan A, Calhelha RC, Barros L, Ineu RP, Ferreira IC. Phytochemical Characterization and Evaluation of Bioactive Properties of Tisanes Prepared from Promising Medicinal and Aromatic Plants. Foods 2021; 10:foods10020475. [PMID: 33671660 PMCID: PMC7926303 DOI: 10.3390/foods10020475] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/19/2021] [Accepted: 02/19/2021] [Indexed: 11/16/2022] Open
Abstract
The chemical composition and biological properties correlation in several medicinal and aromatic plants is still underexplored, especially in its most common form of consumption as tisane. The present study aims to characterize the organic acids and vitamin E composition of five tisanes and their extracts by High-Performance Liquid Chromatography coupled to a diode-array detector (HPLC-DAD) and HPLC coupled to a fluorescence detector techniques, respectively, and the phenolic composition by HPLC-DAD-ESI/MS (mass spectrometry by electrospray ionization). It also focuses on their bioactive properties, namely antioxidant, antimicrobial, anti-inflammatory, cytotoxic, anti-tyrosinase, and anti-diabetic activities. A Principal Component Analysis (PCA) was performed in order to understand the correlation between the chemical composition and bioactive properties of the tisanes. The tisane 5 (T5) composed by lemon thyme, tutsan, cloves, and cinnamon, was the most promising mixture, presenting the lowest values for the lipid peroxidation inhibition, anti-inflammatory, and anti-diabetic activity. It also presented the highest concentration of phenolic acids (caffeoylquinic acids derivatives), and flavan-3-ols (catechin derivatives). Only the dry plants presented tocopherols. For the antihemolytic, antimicrobial, and cytotoxic activity, T2 and T4 (with lemon thyme) were highlighted as the best herbal mixtures. The PCA proved to be a valid tool to select the most promising tisane according to the bioactivity. These results suggest that the studied tisanes can be source of high added-value bioactive compounds with health-promoting effects and potential for application in the food and nutraceutical industries, among others.
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Affiliation(s)
- Beatriz H. Paschoalinotto
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.H.P.); (J.P.); (T.C.S.P.P.); (M.J.A.); (R.C.C.); (I.C.F.R.F.)
- Universidade Tecnológica Federal do Paraná, Campus Campo Mourão (UTFPR-CM), Campo Mourão 87301-899, Brazil;
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.H.P.); (J.P.); (T.C.S.P.P.); (M.J.A.); (R.C.C.); (I.C.F.R.F.)
- Correspondence: (M.I.D.); (L.B.); Tel.: +351-273-330-903 (M.I.D.)
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.H.P.); (J.P.); (T.C.S.P.P.); (M.J.A.); (R.C.C.); (I.C.F.R.F.)
| | - Tânia C.S.P. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.H.P.); (J.P.); (T.C.S.P.P.); (M.J.A.); (R.C.C.); (I.C.F.R.F.)
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.H.P.); (J.P.); (T.C.S.P.P.); (M.J.A.); (R.C.C.); (I.C.F.R.F.)
| | - Andrei Mocan
- Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, 8 Victor Babeș Street, 400012 Cluj-Napoca, Romania;
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Ricardo C. Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.H.P.); (J.P.); (T.C.S.P.P.); (M.J.A.); (R.C.C.); (I.C.F.R.F.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.H.P.); (J.P.); (T.C.S.P.P.); (M.J.A.); (R.C.C.); (I.C.F.R.F.)
- Correspondence: (M.I.D.); (L.B.); Tel.: +351-273-330-903 (M.I.D.)
| | - Rafael P. Ineu
- Universidade Tecnológica Federal do Paraná, Campus Campo Mourão (UTFPR-CM), Campo Mourão 87301-899, Brazil;
| | - Isabel C.F.R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.H.P.); (J.P.); (T.C.S.P.P.); (M.J.A.); (R.C.C.); (I.C.F.R.F.)
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Geană EI, Ciucure CT, Ionete RE, Ciocârlan A, Aricu A, Ficai A, Andronescu E. Profiling of Phenolic Compounds and Triterpene Acids of Twelve Apple ( Malus domestica Borkh.) Cultivars. Foods 2021; 10:foods10020267. [PMID: 33525694 PMCID: PMC7911497 DOI: 10.3390/foods10020267] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 01/18/2021] [Accepted: 01/22/2021] [Indexed: 02/02/2023] Open
Abstract
Apple (Malus domestica Borkh.), a popular and widely cultivated fruit world-wide, contains bioactive compounds responsible for their health benefits. Here we report the amounts of some bioactive compounds: two major triterpenes (oleanolic and ursolic acids) and polyphenols (phenolic acids, flavan-3-ols, flavonoids and t-resveratrol), together with bioactive properties of twelve apple cultivars measured by chromatographic and spectrophotometric methods. Significant variations were found comparing the bioactive potential of the investigated cultivars. High contents of phenolic acids were identified in the Montuan, Golden Delicious and Cretesc cultivars, while the most flavonoid dominant was the Richard cultivar. Starkrimson, Jonatan, Beliy Naliv and Richard cultivars present higher antioxidant capacity. Oleanolic acid ranged from 11 to 83 mg/g apple extract, while ursolic acid ranged from 55 to 436 mg/g apple extract, with higher amounts in Richard and Montuan cultivars. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) allowed the discrimination of apple cultivars depending on polyphenolic and triterpene acids composition. Caffeic acid, gallic acid and epicatechin were identified as the main bioactive compounds in Starkrimson, Jonathan, Beliy Naliv and Richard cultivars, while ursolic and oleanolic acids were identified in high amounts in Richard, Montuan, Golden Delicious, Idared and Beliy Naliv apple cultivars. The results obtained in this study will contribute to the understanding of the bioactive composition of apples as well as the importance of their capitalization to obtain value-added products that promote human health.
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Affiliation(s)
- Elisabeta-Irina Geană
- National Research and Development Institute for Cryogenics and Isotopic Technologies—ICSI Rm. Valcea, 4th Uzinei Street, PO Raureni, Box 7, 240050 Rm Valcea, Romania; (E.-I.G.); (C.T.C.); (R.E.I.)
- Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, 1-7 Polizu Str., 011061 Bucharest, Romania;
| | - Corina Teodora Ciucure
- National Research and Development Institute for Cryogenics and Isotopic Technologies—ICSI Rm. Valcea, 4th Uzinei Street, PO Raureni, Box 7, 240050 Rm Valcea, Romania; (E.-I.G.); (C.T.C.); (R.E.I.)
| | - Roxana Elena Ionete
- National Research and Development Institute for Cryogenics and Isotopic Technologies—ICSI Rm. Valcea, 4th Uzinei Street, PO Raureni, Box 7, 240050 Rm Valcea, Romania; (E.-I.G.); (C.T.C.); (R.E.I.)
| | - Alexandru Ciocârlan
- Institute of Chemistry, Academiei Str. 3, MD-2028 Chisinau, Moldova; (A.C.); (A.A.)
| | - Aculina Aricu
- Institute of Chemistry, Academiei Str. 3, MD-2028 Chisinau, Moldova; (A.C.); (A.A.)
| | - Anton Ficai
- Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, 1-7 Polizu Str., 011061 Bucharest, Romania;
- Academy of Romanian Scientists, Ilfov St. 3, 050045 Bucharest, Romania
| | - Ecaterina Andronescu
- Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, 1-7 Polizu Str., 011061 Bucharest, Romania;
- Academy of Romanian Scientists, Ilfov St. 3, 050045 Bucharest, Romania
- Correspondence:
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He W, Liu S, Heponiemi P, Heinonen M, Marsol-Vall A, Ma X, Yang B, Laaksonen O. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars. Food Chem 2020; 345:128833. [PMID: 33341559 DOI: 10.1016/j.foodchem.2020.128833] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 12/03/2020] [Accepted: 12/03/2020] [Indexed: 11/30/2022]
Abstract
Composition of volatile compounds and concentrations of sugars and organic acids were studied in apple ciders produced with Saccharomyces cerevisiae and Schizosaccharomyces pombe yeasts using eleven different Finnish apple cultivars. Moreover, sensory quality of selected ciders was studied using check-all-that-apply test with untrained panelists. Seventy-seven volatile compounds were detected in the samples using HS-SPME-GC-MS. In general, the ciders had higher concentrations of higher alcohols, aldehydes, and acetals whereas the juices contained higher contents of C6-alcohols. Simultaneously, fermentation using S. pombe resulted in lower concentrations of malic acid, ethyl pentanoate, ethyl hexanoate, and volatile acids and higher concentrations of residual sugars compared to S. cerevisiae. Ciders made using S. cerevisiae were characterized as 'alcoholic' and 'yeasty' while S. pombe ciders were more frequently described as 'sweet', 'honey-like', and less rated as sour. Besides the strong effect by the yeasts, apple cultivars had significant effects on the compositional and sensorial properties of apple ciders.
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Affiliation(s)
- Wenjia He
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Shuxun Liu
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Paulina Heponiemi
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Maarit Heinonen
- Natural Resources Institute Finland (Luke), Production Systems/Plant Genetics, Myllytie 1, FI-31600 Jokioinen, Finland
| | - Alexis Marsol-Vall
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan 030031, China
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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Radenkovs V, Püssa T, Juhnevica-Radenkova K, Kviesis J, Salar FJ, Moreno DA, Drudze I. Wild apple (Malus spp.) by-products as a source of phenolic compounds and vitamin C for food applications. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100744] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Corrêa RCG, Heleno SA, Alves MJ, Ferreira ICFR. Bacterial Resistance: Antibiotics of Last Generation used in Clinical Practice and the Arise of Natural Products as New Therapeutic Alternatives. Curr Pharm Des 2020; 26:815-837. [PMID: 32091328 DOI: 10.2174/1381612826666200224105153] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Accepted: 01/29/2020] [Indexed: 01/13/2023]
Abstract
Bacterial resistance to therapeutical drugs has been a serious issue over the last decades. In fact, the quick development of resistance mechanisms by the microorganisms has been fatal for millions of people around the world, turning into a public health issue. The major cause of the resistance mechanisms is the overuse of antimicrobials. European countries try to implement mechanisms to overcome antimicrobial resistance in the community through the rational use of antimicrobials. The scientific community has been exhaustively dedicated to the discovering of new, safer and efficient drugs, being the exploitation of natural resources, mainly plants and fungi, considered as a hot topic in the field of antimicrobial agents. Innumerous reports have already shown the promising capacity of natural products or molecules extracted from these natural resources, to act as bacteriostatic and bactericidal agents. More importantly, these natural agents present significantly lower harmful effects. Bearing that in mind, this review aims at giving a contribution to the knowledge about the synthetic antibiotics of the last generation. Moreover, it is intended to provide information about the last advances regarding the discovery of new antimicrobial agents. Thus, a compilation of the chemical characteristics, efficiency, harmful outcomes and resistance mechanisms developed by the microorganisms can be consulted in the following sections together with a critical discussion, in line with the recent approaches. Furthermore, modern strategies for the prospection of novel anti-infective compounds for tackling resistant bacteria have been considered as also a current synopsis of plants and mushrooms with relevant antimicrobial potentials.
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Affiliation(s)
- Rúbia C G Corrêa
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, Braganca, Portugal.,Program of Master in Science, Technology and Food Safety, Cesumar Institute of Science Technology and Innovation (ICETI), University Center of Maringa (UNICESUMAR), Maringa, Parana, Brazil
| | - Sandrina A Heleno
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, Braganca, Portugal
| | - Maria J Alves
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, Braganca, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, Braganca, Portugal
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36
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Spréa RM, Fernandes Â, Calhelha RC, Pereira C, Pires TCSP, Alves MJ, Canan C, Barros L, Amaral JS, Ferreira ICFR. Chemical and bioactive characterization of the aromatic plant Levisticum officinale W.D.J. Koch: a comprehensive study. Food Funct 2020; 11:1292-1303. [PMID: 31998909 DOI: 10.1039/c9fo02841b] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Aromatic plants have been used since antiquity as seasoning ingredients to impart unique flavours to foods, and also as folk medicines, and are currently used as a source of several compounds of interest for different industries. Lovage (Levisticum officinale W.J.D. Koch) is an aromatic plant from the Apiaceae family with a strong flavour that has long been used in culinary products, in traditional medicine and by the food industry. Despite its significance and relevance, apart from its composition in volatile compounds, there is a scarcity of information about this plant species. To the best of our knowledge, this study documents for the first time the nutritional value and composition in fatty acids, organic acids and tocopherols of the edible aerial part of lovage, evidencing a low caloric value, a predominance of polyunsaturated fatty acids, mainly α-linolenic acid, oxalic acid as the most abundant organic acid and α-tocopherol as the most abundant vitamin E isoform. The essential oil was mainly characterised by the presence of monoterpenes, showing also a high abundance of phthalides. In addition, a total of 7 phenolic compounds were identified in the decoction and hydroethanolic extracts, which showed interesting antioxidant properties and bacteriostatic activity, particularly against Gram-positive bacteria. Only the decoction showed cytotoxicity against a tumoral cell line (HepG2).
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Affiliation(s)
- Rafael Mascoloti Spréa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. and Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, 85884-000, Paraná, Brasil
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Tânia C S P Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Cristiane Canan
- Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, 85884-000, Paraná, Brasil
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Joana S Amaral
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. and REQUIMTE/LAQV, Faculdade de Farmácia, 4050-313 Porto, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Starowicz M, Piskuła M, Achrem–Achremowicz B, Zieliński H. Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/127635] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
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Ziani BE, Carocho M, Abreu RM, Bachari K, Alves MJ, Calhelha RC, Talhi O, Barros L, Ferreira IC. Phenolic profiling, biological activities and in silico studies of Acacia tortilis (Forssk.) Hayne ssp. raddiana extracts. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100616] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features. Food Chem 2020; 334:127511. [PMID: 32707367 DOI: 10.1016/j.foodchem.2020.127511] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 06/13/2020] [Accepted: 07/04/2020] [Indexed: 12/31/2022]
Abstract
The sustainable exploitation of fruit and cereal processing is being conducted to produce novel food products with promising nutritional properties and high content in added value compounds. Herein, three bilberry fruit-based snacks supplemented with edible petals and fruits were characterized for their nutritional properties and chemical composition. The phenolic profile, antioxidant, antibacterial and hepatotoxic properties were analyzed. Protein (3-4 g/100 g dw) and carbohydrates (94.3-94.8 g/100 g dw) represented the major macronutrients. The combination of bilberry fruits with edible petals, calendula and rose, improved the nutritional and phytochemical input in organic acids and tocopherols content, respectively. Also, the supplementation with apple and goji fruits provided higher content in phenolic acids and anthocyanins (up to a 9-fold higher concentration, 199.7 µg/g of extract), also resulting in a higher antioxidant and antibacterial activities. The results obtained can contribute for the development of novel sustainable and healthier snacks for the food industry.
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Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product. Molecules 2020; 25:molecules25071481. [PMID: 32218237 PMCID: PMC7180825 DOI: 10.3390/molecules25071481] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 03/22/2020] [Accepted: 03/23/2020] [Indexed: 01/26/2023] Open
Abstract
Currently, there is a clear tendency to incorporate natural ingredients into food and pharmaceutical formulations. Besides being well-accepted by consumers, these ingredients have less adverse side effects than their artificial counterparts. The pomegranate processing industry produces large quantities of by-products that are discarded as bio-residues, despite containing bioactive compounds. Accordingly, the epicarp of two pomegranate varieties (Mollar de Elche and Purple Queen) was tested as a potential source of bioactive compounds with food application. The phenolic profile was identified by HPLC–DAD–ESI/MS, revealing fourteen phenolic compounds in both varieties (Purple Queen showed also three anthocyanins), with punicalagin isomers as the major compounds. Nonetheless, Mollar de Elche presented greater antioxidant and antibacterial activities. Despite this result, Purple Queen was selected to be tested as a new natural colouring and functionalizing ingredient in a Brazilian pastry product. The incorporation of the selected extract maintained the nutritional profile and provided a higher antioxidant activity compared to the traditional product. In this way, this work confirmed the possible use of pomegranate epicarp as a natural ingredient in the food industry, conferring dyeing and functionalizing effects, and anticipating a possible valorisation of this bio-residue.
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Vieira V, Pereira C, Abreu RMV, Calhelha RC, Alves MJ, Coutinho JAP, Ferreira O, Barros L, Ferreira ICFR. Hydroethanolic extract of Juglans regia L. green husks: A source of bioactive phytochemicals. Food Chem Toxicol 2020; 137:111189. [PMID: 32045648 DOI: 10.1016/j.fct.2020.111189] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 02/06/2020] [Accepted: 02/07/2020] [Indexed: 11/16/2022]
Abstract
Juglans regia L. (walnut) green husks are an important fraction of waste resulting from the walnut production, thus representing an interesting natural matrix to explore as a source of bioactive compounds. In this work, the hydroethanolic extract of walnut green husks was studied considering the phytochemical composition and the biological activity using different cell model assays, most of them evaluated for the first time for this matrix. From the HPLC-DAD-ESI/MSn analysis, sixteen compounds were identified, being the extract mostly composed of naphthalene derivatives (including tetralone derivatives) and less abundant in phenolic compounds (hydroxycinnamic acids and flavonols). The cytotoxic potential of the extract was assessed against tumour (MCF-7, NCI-H460, HeLa and HepG2) and non-tumour (PLP2) cell lines. Moreover, the antioxidant activity of the extract was evaluated by inhibition of the oxidative haemolysis (OxHLIA) and the formation of thiobarbituric acid reactive substances (TBARS), and the anti-inflammatory potential by the inhibition of the NO production by the RAW264.7 cell culture. The antibacterial effects of the extract were also evaluated against Gram-negative and Gram-positive bacteria. The results obtained represent a stepping stone for the development of future applications using walnut green husks as a source of added value compounds with bioactive potential.
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Affiliation(s)
- Vanessa Vieira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal; CICECO - Aveiro Institute of Materials, Complexo de Laboratórios Tecnológicos, Aveiro University, Campus Universitário de Santiago, 3810-193, Aveiro, Aveiro, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Rui M V Abreu
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - João A P Coutinho
- CICECO - Aveiro Institute of Materials, Complexo de Laboratórios Tecnológicos, Aveiro University, Campus Universitário de Santiago, 3810-193, Aveiro, Aveiro, Portugal
| | - Olga Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
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Orqueda ME, Torres S, Zampini IC, Cattaneo F, Di Pardo AF, Valle EM, Jiménez-Aspee F, Schmeda-Hirschmann G, Isla MI. Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion. Heliyon 2020; 6:e03387. [PMID: 32072065 PMCID: PMC7013136 DOI: 10.1016/j.heliyon.2020.e03387] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 11/24/2019] [Accepted: 02/04/2020] [Indexed: 12/14/2022] Open
Abstract
The "red chilto" (Solanum betaceum Cav) is a native fruit from the Yungas forest of Argentina. Red chilto is a neglected and underutilized native species (NUS). The objective of this work was to evaluate the potentiality of pulp, seed and skin from "red chilto" as a functional food ingredient to add value to a native resource of Argentine Yungas to promote sustainable integral use of it. The powders have low carbohydrate and sodium content and are a source of vitamin C, phenolic acids (rosmarinic acid and caffeoylquinic acid), anthocyanins, condensed tannins, carotenoids, potassium, and fiber. The phenolics of chilto powders showed, before and after simulated gastroduodenal digestion, antioxidant activity (ABTS•+; H2O2; O2 •; HO•) and were able to inhibit enzymes related to metabolic syndrome, such as α-glucosidase, α-amylase and lipase. Chilto powder showed hypoglycemic effect by increasing glucose adsorption, decreasing glucose diffusion rate and by promoting glucose transport across the cell membrane. These results suggest the potential of Argentinean "red chilto" fruits as functional food ingredients or dietary supplements to prevent metabolic syndrome principally by its antioxidant, hypoglycemic and hypolipemic effects.
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Affiliation(s)
- María Eugenia Orqueda
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
| | - Sebastian Torres
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
| | - Iris Catiana Zampini
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
| | - Florencia Cattaneo
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
| | - Agustina Fernandez Di Pardo
- Instituto de Biologia Molecular y Celular de Rosario, (IBR-CONICET-UNR), Ocampo y Esmeralda, Predio CCT S2000EZP Rosario, Argentina
| | - Estela M. Valle
- Instituto de Biologia Molecular y Celular de Rosario, (IBR-CONICET-UNR), Ocampo y Esmeralda, Predio CCT S2000EZP Rosario, Argentina
| | - Felipe Jiménez-Aspee
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Casilla 747, Talca 3460000, Chile
| | - Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Casilla 747, Talca 3460000, Chile
| | - María Inés Isla
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
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Silva AR, Pinela J, Dias MI, Calhelha RC, Alves MJ, Mocan A, García PA, Barros L, Ferreira IC. Exploring the phytochemical profile of Cytinus hypocistis (L.) L. as a source of health-promoting biomolecules behind its in vitro bioactive and enzyme inhibitory properties. Food Chem Toxicol 2020; 136:111071. [DOI: 10.1016/j.fct.2019.111071] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 12/18/2019] [Accepted: 12/19/2019] [Indexed: 12/11/2022]
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Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices. Foods 2020; 9:foods9010076. [PMID: 31936660 PMCID: PMC7022590 DOI: 10.3390/foods9010076] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 12/19/2019] [Accepted: 01/06/2020] [Indexed: 12/15/2022] Open
Abstract
Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) treatments, alone or in combination in reducing surface discolouration as well as oxidative enzyme activity in apple slices (cv. Golden Delicious and Elstar) exposed to air at room temperature for 0, 30 and 60 min. The total colour change (ΔE) for Golden Delicious was equal to 2.38, 2.68, and 4.05 after 0, 30 and 60 min of air exposure, respectively. Dipping in AA solution (1% w/v) was found to be the best treatment to limit surface discolouration of both apple cultivars. The best heat treatments to inhibit polyphenol oxidase/peroxidase enzymes activity were 70 °C HWB for Golden Delicious and 60 °C HWB for Elstar slices, both in combination with a solution of 1% AA and 1% CA. The tested apple cultivars were found to require different treatments at minimum ambient air exposure to obtain the best surface colour condition.
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Moslemifard M, gorji N, Ghadimi R, Kamalinejad M, Shirafkan H, Mozaffarpur SA. Hospital diet for COVID-19, an acute respiratory infectious disease: An evidence-based Protocol of a Clinical Trial. CASPIAN JOURNAL OF INTERNAL MEDICINE 2020; 11:466-478. [PMID: 33425263 PMCID: PMC7780879 DOI: 10.22088/cjim.11.0.466] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
BACKGROUND COVID-19 caused a global pandemic problem. No confident management is introduced for it yet. This study aimed to propose a dietary protocol for hospitalized patients with the diagnosis of acute respiratory infectious disease caused by COVID-19 based on Persian Medicine. METHODS This study was conducted in three phases. In the first phase, any diseases that could be matched with the clinical features of infection with COVID-19 were searched in selected PM references. In the second phase, medicinal herbs and foods that were available and could be used in the hospital diet were extracted and summarized. In the third phase, the new documentation of these pharmaceutical and food items was conducted. RESULTS The signs and symptoms of infectious respiratory disease caused by COVID-19 can be categorized in the field of Zato al-rieh that can mainly be matched with pneumonia. Based on the described criteria, some nutrients and medicinal materia medica have been introduced for acute respiratory infection including Cydonia oblonga, Honey, Citrus sinensis, Malus domestica, Citrus medica, Crocus sativus, Raisin, Rosa Damas Cena, D.Carota, Camellia Sinensis, Anethum graveolens dhi, Punica granatum, Petroselinum Crispum, Coriandrum sativum, Urtica dioica, Allium sativum, Sesamum indicum. CONCLUSION Most materia medica has documents in current articles including anti-cough suppressants, antiviral properties, anti-bacterial, anti-inflammatory, antioxidant, immunomodulatory etc. A protocol of hospital diet for patients with infectious respiratory syndrome caused by COVID-19 has been introduced in this manuscript.
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Affiliation(s)
- Masoud Moslemifard
- Department of Persian Medicine, School of Persian Medicine, Babol University of Medical Sciences, Babol, Iran
| | - Narges gorji
- Department of History of Medical Sciences, School of Persian Medicine, Babol University of Medical Sciences, Babol, Iran
| | - Reza Ghadimi
- Social Determinants of Health Research Center, Research Health Institute, Babol University of Medical Sciences, , Babol, Iran
| | - Mohammad Kamalinejad
- School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hoda Shirafkan
- Social Determinants of Health Research Center, Research Health Institute, Babol University of Medical Sciences, , Babol, Iran
| | - Seyyed Ali Mozaffarpur
- Traditional Medicine and History of Medical Sciences, Research Health Institute, Babol University of Medical Sciences, ,Babol, Iran
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Mainly Dimers and Trimers of Chinese Bayberry Leaves Proanthocyanidins (BLPs) are Utilized by Gut Microbiota: In Vitro Digestion and Fermentation Coupled with Caco-2 Transportation. Molecules 2020; 25:molecules25010184. [PMID: 31906397 PMCID: PMC6982776 DOI: 10.3390/molecules25010184] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/19/2019] [Accepted: 12/26/2019] [Indexed: 11/16/2022] Open
Abstract
Chinese bayberry leaf proanthocyanidins (BLPs) are Epigallocatechin gallate (EGCG) oligomers or polymers, which have a lot of health-promoting activity. The activity is closely related to their behavior during in vitro digestion, which remains unknown and hinders further investigations. To clarify the changes of BLPs during gastrointestinal digestion, further research is required. For in vitro digestion, including gastric-intestinal digestion, colon fermentation was applied. Caco-2 monolayer transportation was also applied to investigate the behavior of different BLPs with different degrees of polymerization. The trimers and the tetramers were significantly decreased during in vitro gastric-intestinal digestion resulting in a significant increase in the content of dimers. The dimers and trimers were the main compounds utilized by gut microbiota and they were assumed not to degrade through cleavage of the inflavan bond. The monomers and dimers were able to transport through the Caco-2 monolayer at a rate of 10.45% and 6.4%, respectively.
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By-Products of Camu-Camu [ Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts. Molecules 2019; 25:molecules25010070. [PMID: 31878221 PMCID: PMC6982765 DOI: 10.3390/molecules25010070] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 12/20/2019] [Accepted: 12/21/2019] [Indexed: 01/25/2023] Open
Abstract
Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.
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48
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Garcia-Saavedra NM, Barros L, Reis FS, Roriz CL, Alves MJ, García-Hernandez M, Pérez-Rodríguez ML, Sánchez-Mata MDC, Ramírez-Moreno E, Ferreira ICFR. Chemical characterization and biological activities of two varieties of xoconostle fruits Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar. Food Funct 2019; 10:3181-3187. [PMID: 31143908 DOI: 10.1039/c9fo00737g] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The present work focusses on the chemical characterization and bioactive properties of Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar fruits. This research showed that xoconostle cv. Cuaresmeño (O. joconostle) and xoconostle cv. Rosa (O. matudae) are a good source of PUFAs and tocopherols. Moreover, both fruits revealed the presence of ten phenolic compounds (e.g., ferulic acid hexoside, quercetin-O-di-deoxyhexosyl-hexoside, and kaempferol-O-(di-deoxyhexosyl)-hexoside), as well as other organic acids (oxalic, malic, ascorbic and citric acids), and two betacyanins (betanin and isobetain). The hydroethanolic extracts of both fruits exhibited antioxidant activity, and inhibited the growth of several bacteria strains and of the yeast Candida albicans. As expected, xoconostle cv. Cuaresmeño was the fruit with highest antioxidant potential, since it was also the one that showed the highest content of bioactive compounds, with the exception of betacyanins. Overall, both fruits are revealed to be a good source of nutritive and bioactive compounds.
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Affiliation(s)
- Natalia Moraleja Garcia-Saavedra
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Garcia JA, Corrêa RC, Barros L, Pereira C, Abreu RM, Alves MJ, Calhelha RC, Bracht A, Peralta RM, Ferreira IC. Phytochemical profile and biological activities of 'Ora-pro-nobis' leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest. Food Chem 2019; 294:302-308. [DOI: 10.1016/j.foodchem.2019.05.074] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 04/10/2019] [Accepted: 05/08/2019] [Indexed: 12/16/2022]
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50
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Rached W, Barros L, Ziani BEC, Bennaceur M, Calhelha RC, Heleno SA, Alves MJ, Marouf A, Ferreira ICFR. HPLC-DAD-ESI-MS/MS screening of phytochemical compounds and the bioactive properties of different plant parts of Zizyphus lotus (L.) Desf. Food Funct 2019; 10:5898-5909. [PMID: 31465056 DOI: 10.1039/c9fo01423c] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Zizyphus lotus L. (Desf.) has been widely used as a homemade ingredient to treat numerous diseases in Algerian folk medicine. In this context, decoction, infusion and hydroethanolic extracts were prepared from the branches, leaves, roots, and stem barks. The extracts were characterized regarding their phytochemical composition by HPLC-DAD-ESI/MSn and were assessed for in vitro bioactivity (cytotoxicity, anti-inflammatory activity, and antibacterial activity). A total of 29 compounds (flavonoid derivatives and secoiridoids) were identified in Z. lotus, 15 being detected in leaves, 10 in branches, 5 in roots and 7 in stem barks. The highest contents of these compounds, especially secoiridoids, were detected in branches followed by leaves, oleuropein being the main compound detected in leaves and oleoside in branches. The aqueous preparations of the leaves and root barks revealed the highest cytotoxicity and anti-inflammatory potential. On the other hand, as for the antibacterial activity, the hydroethanolic extract of the branches showed the highest potential, especially against the MSSA strain. Hence, the chemical diversity found in Z. lotus makes it a source of bioactive ingredients that can be applied in the formulations of different ingredients in the food and pharmaceutical industries.
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Affiliation(s)
- Wahiba Rached
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. and Department of Biology, Faculty of Nature and Life Sciences, University of Mostaganem, BP 188/227 Mostaganem 27000, Algeria and Laboratory of Plant Biochemistry and Natural Products, Department of Biology, Faculty of Nature and Life Sciences, University of Oran1, Ahmed Ben Bella, 1524, EL M Naouer 31000 Oran, Algeria and Laboratory of Research in Arid Areas (LRZA), Faculty of Biological Sciences, 32, El Alia Bab-Ezzouar, Algiers 16111, Algeria
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Borhane E C Ziani
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. and Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques CRAPC, Tipaza, 42000, Algeria
| | - Malika Bennaceur
- Laboratory of Plant Biochemistry and Natural Products, Department of Biology, Faculty of Nature and Life Sciences, University of Oran1, Ahmed Ben Bella, 1524, EL M Naouer 31000 Oran, Algeria and Laboratory of Research in Arid Areas (LRZA), Faculty of Biological Sciences, 32, El Alia Bab-Ezzouar, Algiers 16111, Algeria
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Abderrazak Marouf
- Department of Nature and Life Sciences, Institute of Science and Technology, Center University Salhi Ahmed, BP 66, 45000 Naama, Algeria
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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